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Feta and Shaved Asparagus Salad
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– 5 fresh asparagus spears
– 2 tablespoons olive oil
– ½ tablespoon lemon juice
– ½ cup crumbled Real California Feta cheese
– 1 tablespoon toasted pine nuts
– ¼ cup quartered fresh red cherries
– ¼ cup pitted kalamata olives
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Diagonally shave or thinly slice asparagus and toss with 1 tablespoon olive oil, fresh lemon juice and Feta.
Toast pine nuts on a parchment-lined baking sheet for 5 minutes at 350˚ degrees until lightly browned. Let cool. Add to asparagus.
Quarter cherries and add to salad. Puree kalamata olives and 1 tablespoon olive oil in blender. Drizzle on side of dish.
Serves: 2
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